Grapefruit moelleux


Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
52 K 4/5 (5 reviews)
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Last modified on: March 24th 2019
For 40 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 15 min.
Cooking: 20 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
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To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Grapefruit moelleux
Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.
Grapefruit moelleux
Whisk together the sugar with the zest and 200 g egg.

Stage 3 - 2 min.
Grapefruit moelleux
Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.
Grapefruit moelleux
Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.
Grapefruit moelleux
Mix again.

Stage 6 - 1 min.
Grapefruit moelleux
Pour in 90 g noisette butter.

Stage 7 - 1 min.
Grapefruit moelleux
Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.
Grapefruit moelleux
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.
Grapefruit moelleux
Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.
Grapefruit moelleux
Leave to cool on a wire rack.

Stage 11 - 5 min.
Grapefruit moelleux
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.
Grapefruit moelleux
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.
Remarks
This moist cake can be made with other citrus fruits: orange, lemon, lime...
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaëtan Paris.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %430 RDI=40 %130 RDI=20 %2,460 RDI=120 %10,310 RDI: 120 %
Per 100 g4 RDI=2 %40 RDI=4 %10 RDI=2 %250 RDI=10 %1,050 RDI: 10 %
Per piece1 RDI=0 %10 RDI=1 %3 RDI=0 %60 RDI=3 %260 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For 40 pieces : 2.25 €
  • Per piece : 0.10 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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